Gallo Pinto (Costa Rican Rice & Beans)
⏱️ Prep: 5 min🍳 Cook: 15 min
Nutrition
350
Calories
11g
Protein
65g
Carbs
5g
Fat
Ingredients
| 300 g | cold cooked rice (preferably from yesterday) | |
| 400 g | black beans, drained (reserve 2 tbsp bean liquid) | |
| 2 tbsp | 30 ml | vegetable oil |
| 1 small | small onion, finely chopped | |
| 1 small | small red bell pepper, finely chopped | |
| 2 cloves | garlic, minced | |
| 1 tbsp | 15 ml | Worcestershire sauce (use vegan Worcestershire or omit) |
| 2 tbsp | 30 ml | Salsa Lizano (a Costa Rican condiment – optional but authentic) |
| to taste | Salt and pepper | |
| for garnish | Fresh coriander, chopped (for garnish) |
Instructions
Difficulty: Beginner
Dietary labels: Vegan | Vegetarian | Gluten-Free | Dairy-Free
- Heat oil in a large pan over medium heat. Sauté onion, bell pepper, and garlic until soft (5 minutes).
- Add the cooked rice and stir to break up clumps.
- Add black beans, reserved bean liquid, Worcestershire sauce, and Salsa Lizano (if using).
- Cook for 5–7 minutes, stirring occasionally, until the rice is evenly coloured and heated through.
- Season with salt and pepper. Garnish with fresh coriander.
- Serve with fried plantains (maduros), eggs, or sour cream (if not vegan).
Chef's tip: Gallo Pinto translates to "spotted rooster" – the black beans speckle the white rice. Day-old rice is essential for the right texture. Salsa Lizano is widely available online and makes the dish authentic.